# Components:
→ Quinoa
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Grilled Vegetables
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 red bell pepper, cut into strips
06 - 1 yellow bell pepper, cut into strips
07 - 1 red onion, cut into wedges
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste
→ Tahini Drizzle
14 - 1/3 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, finely grated
18 - 2 to 4 tablespoons warm water for thinning
19 - 1/4 teaspoon salt
→ Garnishes
20 - 1/4 cup fresh parsley, chopped
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Preheat grill or grill pan to medium-high heat.
03 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
04 - Grill vegetables for 8 to 10 minutes, turning occasionally, until tender with light char marks. Transfer to a plate.
05 - Whisk tahini, lemon juice, olive oil, grated garlic, and salt in a bowl. Gradually add warm water one tablespoon at a time, whisking until smooth and pourable.
06 - Divide cooked quinoa evenly among 4 bowls. Top each with grilled vegetables and drizzle generously with tahini sauce.
07 - Top each bowl with parsley, feta cheese if desired, and toasted pumpkin seeds. Serve immediately.
